Mayonnaise: 2 raw yolks mix with salt, 1 lg of mustard and a little lemon salt. Stir in one direction, adding a little oil (a few drops at first) gradually. Mix after each amount of oil. Continue until a few tablespoons of mayonnaise result. Keep 1 tablespoon for decoration.
Boiled eggs are cut in half, cut a little at the tips with a knife, so that they sit on the plate. Remove the yolks and pass with a fork. Mix with mayonnaise, salt and drained tuna.
Pickled cucumbers are cut into small cubes, drained in the palm and added to the composition of mayonnaise with fish, and the juice is discarded.
Fill the boiled egg white halves with this composition, decorate with tomato lids and make the rest with mayonnaise.
10 eggs, 2 cups sugar, 2 and a half cups of flour, 7 tablespoons oil, 10 tablespoons water, a sachet of baking powder, a pinch of salt, rum essence, vanilla sugar, lemon juice.
Separate the egg whites from the yolks. Whisk the egg whites with a little salt, then add a cup of sugar and continue beating until it forms a very strong foam. The second cup of sugar, put the 10 tablespoons of water in a bowl on the fire. After it boils, the fire is stopped and that syrup obtained is poured over the egg whites. Mix lightly with a wooden spoon. Rub the yolks with the 7 tablespoons of oil, and pour over the egg whites. Put the essence, baking powder and face in the rain. Stir from top to bottom. Grease a pan with oil, line it with flour and put the composition in it. Place in the oven for 10 minutes on high heat, then simmer until cooked through.
Leave to cool and then cut into 3 parts. It is syruped with a syrup made of water, sugar, vanilla sugar and lemon juice. It is filled with cream, I used it from the store, which is prepared cold, with the taste of truffles and rum. Decorate with whipped cream.
Try this video recipe too
Egg Mushrooms - Recipes
INGREDIENTS FOR 1 PORTION
- 5 quail eggs
- 2 cherry tomatoes
- 1 slice of bread with seeds
- 1 sprig of onion
- 1 radish
- a little soft butter dot polka dots
METHOD OF PREPARATION
Boil the eggs, peel them. Using the stapler, make 5 holes in the bread and fix the eggs. Cut 5 rounds of tomatoes and stick them with toothpicks in the eggs. Garnish with butter dots, chopped green onions and a few slices of radish.
NUTRITIONAL VALUES / PORTION (1 serving = 5 eggs)
Calories: 169 Lipids: 6 g Carbohydrates: 15 g Fiber: 1 g Protein: 9 gFollow us
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